1 cup long-grain brown rice. Water. 3 large onions, divided use. ⅓ cup good quality extra-virgin olive oil, plus more as needed. Sea salt. 1 cup brown or green lentils ...

Add the lentils and water, season with a couple generous pinches of salt and bring the mixture up to a boil. Reduce to a simmer, cover the pot and cook for 12 minutes. 2 ...

Adding lentils and quinoa to white rice boosts protein and fiber in a simple rice cooker recipe. Dietitian Kylie Sakaida’s ...

Add the rice, cooked lentils, 1 teaspoon salt and enough hot water to cover the rice by 1 inch. Cook, uncovered, until all the water is absorbed, 10 to 14 minutes. 3.

Add the cooked lentils to the onion mixture, followed by the cumin, ancho chile, dried oregano, ground coriander, turmeric: “So, kind of Middle Eastern, but then it has that Mexican thing in ...

Return them to the pot, together with the rice, and add 3½ cups of water. Bring to a boil. Skim the foam off the top. Add the turmeric powder, 2 tablespoons of the ghee, and the ginger to the boiling ...

If you’re looking for a soup this month that’s as healthy as it is hearty, consider the lentil soup from Melissa Clark’s book, “Cook This Now” (Hyperion, 2011).

Her sausage, lentils, and rice is the kind of meal we find ourselves craving this time of year. Even better, it’s made in a single skillet and comes together in just one hour.

From "The Complete Whole Grains Cookbook: 150 Recipes for Healthy Living" by Judith Finlayson, this recipe is a traditional Indian dish of rice and lentils, a meatless main course topped ...

Bishnu Khadka is from Nepal, where lentils are a common food, usually served with rice and vegetables. For the past six months he has worked as a cook at Kathmandu ...